Black Bean and Lentil Soup – I don’t know if this happens to you or not but there are so many times that I’m sure that I have x,y,z ingredients in my pantry and I’m excited to make something, only to find out that I definitely do not have x,y,z ingredients. And it’s always something that I should have on hand such as flour, beans, or canned tomatoes. You know, pantry staples.
Such was the case on a day when I wanted to make this soup. Not only did I not have black beans (what??), I didn’t have lentils, either. I looked in my pantry on three separate occasions, hoping that they would miraculously appear. They didn’t.
I picked up TWO bags of lentils during my next grocery shopping trip but guess what? I forgot the black beans. The soup had to wait another day and I was rolling my eyes at myself hardcore. Luckily, James had to run to the grocery store for something so he picked up some canned black beans for us and I quickly made this soup for lunch.
Then ate it for that lunch, then dinner, then lunch the next day. I did part with some for James to take for dinner one night that he was working and when I finished off the last little bit I was already thinking about the next time that I would make this.
While the soup does need to cook for a little while (45 minutes to an hour, in total), it’s definitely worth the wait. There isn’t anything else that is difficult about the prep or cooking, just some chopping, stirring, and waiting. Honestly, this is one the best soups that I’ve ever made and I love making soup. It’s healthy, delicious, filling, savory, and makes really good leftovers. This is one that I definitely better the next day.
Black Bean and Lentil Soup
- 1 tbsp. olive oil
- ½ medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- ½ red bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp. paprika
- 2 bay leaves
- 1 (14 oz.) can diced tomatoes
- 1 cup dried brown lentils
- 4 ¾ cup chicken stock
- 3 cups water
- 1 (14 oz.) can black beans, drained and rinsed, divided
- ¼ cup chopped parsley
- Salt and pepper to taste
- Parmesan cheese, to taste
1. Add the oil to a Dutch oven or other large pot over medium heat. Stir the onions, celery, carrots, and bell pepper into the oil. Season with salt and pepper. Cook until vegetables begin to soften, about 7 minutes. Add in the garlic, paprika, and bay leaves and cook just until fragrant, about 30 seconds.
2. Stir in the tomatoes with juices, the lentils and half the black beans. Then add in the chicken stock and water. Increase heat to high and bring to a boil, then reduce to medium-high heat and continue to cook until lentil are mostly tender, about 35 minutes, stirring occasionally.
3. Remove from the pot from the heat and discard the bay leaves. Remove half the soup to a large bowl. Using an immersion blender, blend until fairly well combined but not fully pureed. (You can also use a blender but remember to vent the top.)
4. Return the soup that was not blended to the pot and stir in the remaining black beans and the parsley. Season to taste with salt and pepper. Allow to cook for an additional 15 minutes. Top with Parmesan cheese when serving.
Black Bean and Lentil Soup